ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-12-2013, 12:35 PM   #1
SC_Dave
Knows what a fatty is.
 
SC_Dave's Avatar
 
Join Date: 02-08-10
Location: Florence, SC
Downloads: 0
Uploads: 0
Default So I tried the 3-2-1 method and.....

they were over-done.

My wife brought home some country style pork ribs. I was cooking two butts anyway and had room so I through them on too.

Smoker at 275. Ribs cooked for roughly 3 hrs, pulled and wrapped adding a little apple juice, a little brown sugar and a little butter. Back on for a little less than 2 hrs. Unwarpped dusted with rub, back on for less than an hour. They were over done for sure.

Should I have shortened the cook time because I had the smoker at 275*?

Help and info appreciated.
SC
__________________
UDS, Weber Summit Platinum
SC_Dave is offline   Reply With Quote


Unread 08-12-2013, 12:41 PM   #2
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Downloads: 0
Uploads: 0
Default

275 degrees is way to high for a strict 3-2-1. This method works best when your temps are at the traditional low and slow ranges of 220-230. Once you get higher than that, you need to adjust the length of time the meat stays in the foil, or you will wind up with way over-cooked meat.
__________________
Tony Hunter

Pit Happens!

18.5 WSM (x2) - "Porky" and "Miss Piggy"
Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"

Former KCBS CBJ
thunter is online now   Reply With Quote


Thanks from: --->
Unread 08-12-2013, 12:44 PM   #3
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

remember those are not really ribs, they are slices of pork butt
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Member Great Lakes BBQ Assn
ButtBurner is online now   Reply With Quote


Thanks from: --->
Unread 08-12-2013, 12:45 PM   #4
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I think there are more my-ribs-were-mushy-and-overcooked-using-the-3-2-1-method threads than there are which-color-thermapen-is-the-fastest threads.

Yeah, what everyone else says, lower the temp or shorten the times. The best thing about the 3-2-1 method is the name. It's easy to remember and sounds really cool. .... unfortunately....
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Thanks from: --->
Unread 08-12-2013, 01:11 PM   #5
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

I do 2.5-1-.5 at 250ish but that just don't sound as good......
SmittyJonz is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 01:33 PM   #6
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default




As said.....3-2-1 is a "plan" or "guide".
It's also typically at 225ish, not 275.
It's also typically for spare or back ribs, not country style (which as also said, are really pieces of pork butt, not ribs at all.



Keep trying.
Adjust as necessary.
You'll get it.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 01:35 PM   #7
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Downloads: 0
Uploads: 0
Default

I have done a 3-2-1 for country style ribs and they come out great. I'd give them another try at the lower temps and then see what you think.
__________________
Tony Hunter

Pit Happens!

18.5 WSM (x2) - "Porky" and "Miss Piggy"
Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"

Former KCBS CBJ
thunter is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 01:41 PM   #8
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SC_Dave View Post

My wife brought home some country style pork ribs.

I was cooking two butts anyway and had room so I through them on too.
Country ribs are not ribs at all, they are cut from the loin side of the shoulder and are better when cooked fast and hot (like a loin or a chop). I made the mistake several times when they first started marking them as "Country Ribs" many many years ago.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 01:54 PM   #9
PatAttack
Babbling Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Downloads: 0
Uploads: 0
Default

As long as you boil them first, you'll be good.
__________________
18.5" WSM
Weber SJS
Maverick ET-732
Stealthy Fast Black Thermapen
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
PatAttack is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 02:02 PM   #10
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PatAttack View Post
As long as you boil them first, you'll be good.
Sacrilege!!!! Have you no shame?
__________________
Tony Hunter

Pit Happens!

18.5 WSM (x2) - "Porky" and "Miss Piggy"
Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"

Former KCBS CBJ
thunter is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 02:04 PM   #11
PatAttack
Babbling Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thunter View Post
Sacrilege!!!! Have you no shame?
None. Absolutely none at all.

Sorry OP. I just Uncle deguerred this thread.
__________________
18.5" WSM
Weber SJS
Maverick ET-732
Stealthy Fast Black Thermapen
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

Last edited by PatAttack; 08-12-2013 at 02:20 PM..
PatAttack is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 04:08 PM   #12
letdasmokeroll
Full Fledged Farker

 
letdasmokeroll's Avatar
 
Join Date: 06-03-13
Location: Maiden NC
Downloads: 0
Uploads: 0
Default

well im just gonna say it ...if im cooking for me and my friends ...fall off the bone ribs rock ...yes i said that ...i dont compete so why do i need to get the perfect bite thru rib ...its all about the taste not about the pull theres about a 15 minute window you have between the difference
letdasmokeroll is offline   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 04:40 PM   #13
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: SW Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by letdasmokeroll View Post
well im just gonna say it ...if im cooking for me and my friends ...fall off the bone ribs rock
I'm surprised they are still your friends. Do you serve them dry brisket, too?

Just kidding of course. Sort of.
marubozo is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 04:44 PM   #14
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

CSR'S aint ribs they're Strips of Butt cook 'em like a pork steak.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Unread 08-12-2013, 04:54 PM   #15
letdasmokeroll
Full Fledged Farker

 
letdasmokeroll's Avatar
 
Join Date: 06-03-13
Location: Maiden NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by marubozo View Post
I'm surprised they are still your friends. Do you serve them dry brisket, too?

Just kidding of course. Sort of.
maybe I do but everyone loves it ((shrugs)) I think to many people watch BBQ pit masters and get all entwined in what judges say ...Im just saying I have never went to a restaurant and seen perfect bite ribs ...BUT i have seen fall off the bone ribs ...not saying that the way to do it but these chains are making MILLIONS off them ....ARE YOU ...IM NOT ...if your not competing then just cook great BBQ thats all that matters ...was it good for you and the people eating it ...END GAME
letdasmokeroll is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:01 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts